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🍽️ Crispy Turkey Steaks with Mediterranean Vegetable Mix

360 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant
• 2 small zucchini
• 1 carrot
• 1 red bell pepper
• 1 yellow bell pepper
• 4 tomatoes
• 1 onion
• 1 garlic clove
• 2 tbsp rapeseed oil
• 100 ml vegetable broth
• 600 g turkey steak (4 turkey steaks)
• 2 tbsp olive oil
• salt
• pepper
• 40 g parmesan (1 piece)

Instructions

1. 1. Wash the eggplant thoroughly and cut it into small cubes. Sprinkle some salt over them.
2. 2. Wash the zucchini and slice it into round pieces.
3. 3. Peel the carrot. Cut it in half lengthwise and slice the halves.
4. 4. Wash the bell pepper, remove the inside, and cut it into thin strips.
5. 5. Pour hot water over the tomatoes to loosen the skin. Peel off the skin and dice the flesh.
6. 6. Peel the onion and the garlic. Chop both ingredients very finely.
7. 7. Heat rapeseed oil in a large pot.
8. 8. Add the chopped onion, garlic, and diced tomatoes to the pot. Sauté the mixture for about 5 minutes over medium heat.
9. 9. Pour in vegetable broth and let the sauce simmer gently for about 5 minutes.
10. 10. Add the remaining prepared vegetables (eggplant, zucchini, carrot, bell pepper) to the pot.
11. 11. Cover the pot and let the vegetables stew for another 10 to 15 minutes over medium heat.
12. 12. Rinse the turkey steaks under cold water and pat them dry with a kitchen towel.
13. 13. Heat olive oil in a frying pan.
14. 14. Sear the turkey steaks until they have a brown crust.
15. 15. Reduce the heat to medium and finish cooking the steaks for another 7 to 10 minutes.
16. 16. Grate the Parmesan cheese finely.
17. 17. Serve the vegetables and turkey steaks on plates.
18. 18. Season the dish with salt and pepper to taste.
19. 19. Sprinkle the grated Parmesan over the food.

Nutrition per serving

• kcal: 360
• Protein: 43 g · Fett/Fat: 16 g · Carbs: 11 g